spaghetti with three cheese sweet pepper marinara
I love some good pasta, and not many places serve it with bold, rich flavors the way I like. This is my favorite variation on a classic marinara. The tang of the pepper adds some interest, and when you saute the fennel and oregano, it really brings out their flavor. I like the balance of creamy and hearty, and this sauce is simply no exception to that rule. I hope you like this one as much as I do
prep time
5 Min
cook time
25 Min
method
---
yield
5-6 serving(s)
Ingredients
- 1/2 medium onion
- 1 large red or orange bell pepper
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1/2 teaspoon fennel seed
- 2 teaspoons oregano, dried
- 1 can tomato paste
- 14 ounces crushed tomatoes
- 14 ounces diced tomatoes italian-style
- 3 ounces cream cheese
- 1/4 cup parmesan cheese
- 1/4 cup mozzarella, shredded
- 1/4 cup sour cream, light
- 1 tablespoon basil, dried
- 1/2 teaspoon ancho chile powder
- 1/8 cup parsley flakes
- 1 pound spaghetti
How To Make spaghetti with three cheese sweet pepper marinara
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Step 1Finely chop onion and cube bell pepper, saute in olive oil with fennel seed, oregano, and garlic until just tender.
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Step 2Stir in all remaining ingredients except parsley. Simmer over low heat for 25-30 minutes.
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Step 3Cook spaghetti according to package directions. Drain and add to sauce, top with parsley.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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